A Typical Indians Indian Recipe Book
Hello all!
My name is Peri. Some of you may know me, some may not. I am a Hindu, and more specifically a Gujarati. That may not mean a lot to most of you, but as a Gujarati, my family originate from a part of India called..no points for guessing..Gujarat. Most Gujaraties are vegetarians, however I eat meat too.. couldn't live without it. Being an Indian, I have been brought up to know how to cook pretty much most (Hindu popular) curries.
I recently posted a recipe on how to make authentic lamb/mutton curry (you can find it here: http://www.minimins.com/slimming-wor...ton-curry.html) - a favourite in our house - and then it struck me, why not just make a recipe book on here with a whole bunch of my family's curry recipes, because we all know curry is loved by most people!
So here goes
My e-book of practically syn free curries, both vegetarian and non veg!
P.s I will try and post recipes as and when possible :)
:)
1 Attachment(s)
Aubergine, Potato and Pea Curry
Firstly let me run you through the basics of indian cooking! Here are some pictures of essential spices you will need for ANY type of curry!
What we have here is my spice box (Left picture) On the left is the contents of the tin, and on the right is the lid that has a little section in it to put other spices in. Starting from the yellow spice I will go anti clockwise. We have Turmeric, Red chilli powder, Cumin and Corriander powder (mixed together), Fenugreek seeds, Cumin, Carom seeds and in the middle, black mustard seeds. In the lid we have star anise, large cinammon bark, cardamon seeds, black pepper corns, dried chillis and cloves
In the left hand picture we have blended green chillis and garlic and ginger paste. We home make these however you can also buy them in packets in the frozen section where this has already been preblended and frozen into cubes. The garlic and ginger will most likely be seperate, so you need to defrost a cube of each and then mix it together. Only defrost as much as you think you will use as this can go off fairly quickly if not used. The blended green chillis may have oil in it, but for the amount you use in ratio to how much is put in, it wouldnt even be 1/15th of a teaspoon, so i dont bother counting this!
This recipe serves approx 4 people (well it does in my house - may feed more ;) ) is syn free :) and is packed with superfree and free
Ingredients:
Pinch of mustard seeds
1 dried chilli
Half a box of passata
Red chilli powder
Turmeric
Cumin and corriander powder
Blended green chilli
Garlic and ginger paste
Diced aubergine
3 new potatoes, quartered
3 generous handfuls of frozen peas
Fresh corriander
Garam masala
Water
1. In a dry saucepan, on a medium heat, add a pinch of mustard seeds and a dried chilli, and let this dry roast for about 2 minutes. Make sure they don't burn so keep a close eye on it. You just want it slightly roasted.
2. Add half a box of passata and stir.
3. Add 1 teaspoon of red chilli powder, 1 teaspoon of turmeric and 1 teaspoon of cumin and corriander powder (adjust this to personal taste - I like mine spicy, but if you don't, maybe reduce it down to half a teaspoon of each - you can always add more if you like)
4. Add a teaspoon of blended green chilli's and a teaspoon of garlic and ginger paste
5. Stir all this in and let it cook for around 2 minutes
6. Add the aubergine, potatoes and peas and cover with a lid to let it cook for 5 minutes
7. Add approximately 1/2 pint of water (this is dependant on how saucy you would like it - if unsure add less and then you can always add more later) and simmer until the potatoes are fully cooked, as are the aubergine
8. Garnish with freshly chopped corriander and a sprinkling of garam masala
You can serve this with plain rice, or like me, rice cooked in a bit of turmeric and lentils - will post the recipe for this later :)
Attachment 76008
Syn Free Chicken Dhansak with Veggies and Lentils
There are a lot of ingredients for this recipe, but most of it just masala stuff to be honest! Remember you can tweek this recipe by using different types of meat (you could use lamb, beef or prawns, fish etc etc) or you could leave the meat out all together and make a veggie dish and maybe add some peas, cauliflower and so on.
Serves approx 4-6 people
Ingredients
4 large chicken breasts cut into cubes
2 medium onions, chopped
2 teaspoons of garlic and ginger paste
200g butternut squash, peeled and cut into small cubes
1 aubergine, cut into small cubes
175g potatoes, peeled and small cubes
1/2 teaspoon of turmeric powder
15g fresh dill (Large handful)
600ml water
5 or 6 sprigs of fresh mint leaves, chopped
Large handful of fresh coriander, chopped (save some for the garnish)
1 tin of cooked green lentils
Can of chopped tomatoes or 5 large tomatoes skinned and chopped
600ml OXO chicken stock made with boiling water
1 tablespoon of soft brown sugar
Juice of 1 small lime
1 tablespoon of tamarind paste
Spice mix for chicken
Frylight
2 teaspoons of corriander and cumin powder
2 teaspoons of red chilli powder
6 small green chillies finely chopped - or you can use 1 1/2 teaspoons of the blended green chillies.
1 teaspoon of garam masala
1 teaspoon of ground fenugreek
Before you start, spray your chicken generously with frylight, and add all of the spice mix in a bowl with the chicken and leave it to marinate for a few hours in the fridge.
1.Place onions, butternut squash, aubergine, potato, green lentils, dill and 600ml water into a large pan.
2. Stir in the turmeric, the garlic and ginger paste, coriander and mint leaves. Bring to the boil, reduce heat, place a lid on the pan and simmer for 15-20 minutes.
3. In the meantime, heat a pan gently, spray liberally with frylight and add the chicken. Seal off the chicken for about 5 mins. Use some chicken stock if needed to stop it from sticking.
4. When the veggies are cooked, mash up with a masher, or if you want a smoother consistancy use a blender.
5. Add the chicken to the veggie mix, and then add the chopped tomatoes, sugar and chicken stock. Bring to the boil and then reduce the heat and let it simmer for another 15 minutes until the chicken is fully cooked.
6. Just before it is finished cooking, add the tamarind paste and garnish with the rest of the corriander.
7. Serve with some freshly boiled basmati rice and a side salad.
mmmm.. yummy!!
This is my interpretation of this recipe. Experiment and tweet it if need be to suit your taste! Indian food is all about experimenting :)
Don't have a picture for this i'm afraid, but when I make it or mom makes it I will be sure to edit this post and add a picture ;)
